I love the texture of this chocolate vegan freezer fudge that seems to be a family favorite in our house. However, with Winter brewing, and persimmons and warming spices all around, I was inspired to try this new fudge idea. For my taste buds it turned out oh-so-good! It makes a wonderfully light, refreshing and unique snack… yet healthy enough for breakfast! Persimmons come around every winter, bringing sweet juicy goodness to the season. I hope you will try it, and would love to hear how it turned out for you!
Vegan, Raw, No Fat
3 ripe & juicy Persimmons, skins removed
7 medjool dates, pitted
1-2 tsp cinnamon
1/4 tsp nutmeg
1/4 all spice (optional)
Blend persimmons in a high speed blender (like a Vitamix) until fairly liquified. Add the dates and spices and blend until thick and creamy. Transfer to an 8×8 baking pan that is lined with parchment paper or wax paper. Set in freezer until frozen. Cut into squares or rectangles and enjoy for up to 2-3 weeks! Cover while storing in freezer to prevent freezer burn.